Chicken With Prunes Apricots And Honey Recipes

"TZIMMES" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS

Steps:

• Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
• Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
• Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
• Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.

CHICKEN WITH PRUNES AND OLIVES

Steps:

• Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
• Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
• Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
• Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

SPICY MOROCCAN CHICKEN WITH APRICOTS AND PRUNES (LOW FAT)

Steps:

• In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
• Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
• Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.

CHICKEN WITH PRUNES, APRICOTS AND HONEY

Steps:

• Heat the oil in a large pan, and brown the chicken pieces in batches.
• Pour off all but 1 tablespoon of the oil, and add the onion, cooking and stirring until soft.
• Stir in the spices and cook for 1 minute.
• Return the chicken to the pan, and toss to coat in the onion mixture.
• Add the stock and simmer, covered for 30 minutes or until the chicken is tender.
• Remove the chicken pieces from the pan; cover to keep warm.
• Add the honey, prunes and apricots to the pan, then simmer, uncovered, for about 10 minutes or until the sauce thickens slightly.
• Meanwhile, put sesame seeds in a small heated pan and cook, stirring over a medium heat until browned.
• Remove the seeds.
• Melt the butter in the same pan and cook almonsd, stirring until lightly browned.
• Return the chicken to the sauce, and cook covered until the chicken is hot.
• Serve sprinkled with sesame seeds, almonds and preserved lemon.

MEDITERRANEAN CHICKEN WITH DRIED APRICOTS & PRUNES

Steps:

• Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
• One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
• Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
• Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
• Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
• NOTE:.
• This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It's nice because you can make it all ahead of time!

CHICKEN WITH APRICOTS

Steps:

• Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
• Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
• Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
• Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

CHICKEN WITH APRICOTS AND PRUNES

Steps:

• Heat the oil in a large, heavy saucepan over medium heat.
• Add the chicken and cook, turning, until golden-brown on all sides.
• Add the onion, ginger root, cinnamon, chicken broth or water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for 45 minutes. Baste often.
• If needed, add a little more broth or water. Add the apricots and prunes. Cover and simmer 15 minutes longer, or until cooked.
• Adjust seasoning. Serve garnished with pine nuts.

MOROCCAN CHICKEN WITH PRUNES, HONEY AND ALMONDS

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken in oil, then remove to a plate.
• Add onion, salt, pepper, cinnamon and turmeric to skillet. Saute until onion is soft and translucent, and spices are fragrant.
• Add enough water to cover bottom of pan 1/8" deep. Arrange chicken pieces in pan. Cover and cook 20-30 min, until chicken is done. Remove chicken to plate.
• Add prunes, almonds and honey to sauce. Stir to combine and cook until prunes are heated through. Pour sauce over chicken. Sprinkle with sesame seeds before serving.